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New Orleans Gumbo

Prep Time 30 mins
Cook Time 1.6 hr
Total Time 2 hrs 6 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 15
Calories: 380
Best Season: Fall, Winter
Description

The definitive Louisiana gumbo — chicken and sausage browned and set aside while a dark chocolate-colored roux is built slowly in the same pot, then the holy trinity and garlic are cooked down into it, the meats returned, and broth added to make a rich, deeply flavored stew. Serve over rice with garlic bread or potato salad alongside, as the locals do.

Ingredients
  • 1 Cup Cooking oil
  • 1 Chicken, cut up
  • 1 1/2 lbs. Sausage, cut bite-size
  • 1 Cup Flour
  • 4 Cups Onions, chopped fine
  • 2 Cups Celery, chopped fine
  • 2 Cups Green pepper, chopped fine
  • 1 Tbsp. Garlic, minced
  • 8 Cups Beef or chicken broth
  • 2 Cups Green onion, chopped fine
  • Cajun seasoning to taste
  • Filé powder (optional, to taste)
Instructions
  1. 1
    Season chicken and brown in oil over medium heat. Add sausage and sauté together with chicken. Remove both from pot and set aside.
  2. 2
    Skim food particles from remaining oil. Make a roux with equal parts of clean oil and flour, stirring constantly over medium heat until the roux reaches the color of milk chocolate. Do not burn.
  3. 3
    Add onions, celery, and bell peppers to the roux. Stir constantly until all vegetables are tender.
  4. 4
    Add garlic and stir for 1–2 minutes.
  5. 5
    Return chicken and sausage to the pot. Gradually stir in broth and bring to a boil.
  6. 6
    Reduce heat and simmer for at least 45 minutes, adjusting seasoning to taste.
  7. 7
    Stir in green onions before serving. Serve over rice.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 380kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 6g30%
Cholesterol 95mg32%
Sodium 680mg29%
Total Carbohydrate 18g6%
Dietary Fiber 2g8%
Sugars 4g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Filé powder (dried ground sassafras leaves) can be placed on the table for individuals to add to their bowl. Recommended ¼ to ½ tsp. per serving. It adds flavor and acts as a thickener.

Patience with the roux is everything. Stir constantly and do not rush — a scorched roux cannot be saved and will make the entire pot bitter.

Keywords: gumbo recipe, Louisiana chicken sausage gumbo, New Orleans gumbo, dark roux gumbo, Cajun gumbo recipe, authentic chicken andouille gumbo, how to make a roux for gumbo, New Orleans School of Cooking gumbo
Read it online: https://thefamilyrecipebook.com/recipe/new-orleans-gumbo/